Sour Cream Pound Cake Recipe

Name: Sour Cream Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8-ounce) container sour cream; 1/2 teaspoon baking soda; 3 1/4 cups sugar, divided; 1 cup shortening or butter; 6 large eggs; 3 cups all-purpose flour; 1/8 teaspoon salt; 1 teaspoon vanilla extract; 2 pints fresh strawberries, sliced; Sweetened whipped cream

Servings: persons

1 (8-ounce) container sour cream
1/2 teaspoon baking soda
3 1/4 cups sugar, divided
1 cup shortening or butter
6 large eggs
3 cups all-purpose flour
1/8 teaspoon salt
1 teaspoon vanilla extract
2 pints fresh strawberries, sliced
Sweetened whipped cream

1
Stir together 1 container sour cream and 1/2 teaspoon baking soda; set mixture aside.
2
Beat 3 cups sugar and 1 cup shortening at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
3
Stir together 3 cups flour and salt. Add to egg mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in 1 teaspoon vanilla. Pour batter into a greased and floured 10-inch tube pan.
4
Bake at 325u00b0 for 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan, and cool completely on wire rack.
5
Toss together sliced fresh strawberries and remaining 1/4 cup sugar; let stand 30 minutes. Serve pound cake with sliced strawberries and sweetened whipped cream.
6
Grilled Pound Cake: Bake and cool pound cake as directed. Brush 2 tablespoons melted butter evenly over both sides of 6 (1 1/2-inch-thick) pound cake slices. Grill, covered with grill lid, over medium-high heat (350u00b0 to 400u00b0) 1 to 2 minutes on each side or until lightly toasted. Serve pound cake with sliced fresh strawberries and sweetened whipped cream.

1646

kcal

Calories

Fat

238

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (8-ounce) container sour cream, 1/2 teaspoon baking soda, 3 1/4 cups sugar, divided, 1 cup shortening or butter, and more.

Yes, Sour Cream Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sour Cream Pound Cake

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